Spring Green Risotto

Risotto full of aspargus and sugar snap peas, white wine, grated parmesan, lemon juice and fresh mint 🌱 The perfect dish as we ease into spring.

Serves 4

Ingredients

300g Arborio risotto rice

400g sugar snap peas

Bundle of asparagus

1 medium brown onion

1 minced garlic clove

1 litre vegetable stock

50g parmesan, grated

200ml white wine

1 lemon

Mint leaves

Sea salt and cracked black pepper

Olive Oil

Method

- Heat olive oil in a large pan on a medium heat and cook the diced brown onion and garlic for 3-5 minutes until soft

- Add the risotto rice to the pan and stir for a couple of minutes

- Add in the white wine and let it bubble until it has reduced

- Add in the vegetable stock along with the slice aspargus and sugar snap peas, a ladle at a time, and simmer until the stock has absorbed

- Slowly add the remaining stock, stirring regularly

- After 10-15 minutes, once the rice is soft, add in the grated parmesan, juice of one lemon and season with sea salt and cracked black pepper

- Stir together until the rice goes creamy

- Divide the risotto between four plates and serve with grated parmesan, fresh mint leaves and season with sea salt and cracked black pepper